Sweet, warm corn bread evokes thoughts of Southern traditions, but warm can turn to hot when geography stretches south and west. Jalapeno chilies added to a simple corn bread give Southwestern flavor and flair to a meal starring roast chicken or turkey.
South-of-the-border microwave corn bread
Prep: 15 minutes
Cook: 7 minutes
Makes: 6 servings
1 cup each: flour, cornmeal
1/4 cup sugar
1 1/2 tablespoons baking powder
3 jalapeno chilies, finely chopped
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1 egg, slightly beaten
1 can (8 ounces) corn, drained
1 cup buttermilk
1. Combine the flour, cornmeal, sugar and baking powder in a medium bowl. Stir in the chilies, egg, corn and buttermilk until well mixed.
2. Carefully pour the batter into an 8-inch-diameter microwave-safe baking dish. Microwave on high until corn bread loosens from side of dish, 7-9 minutes. (The top may appear slightly moist in center.) Remove from microwave; let stand 10 minutes before slicing.
Nutrition information
Per serving: 257 calories, 6% of calories from fat, 2 g fat, 1 g saturated fat, 37 mg cholesterol, 53 g carbohydrates, 7 g protein, 442 mg sodium, 3 g fiber
Southern corn bread
Prep: 15 minutes
Cook: 25 minutes
Makes: 16 squares or 8 large wedges
1 cup each: cornmeal, flour
3 tablespoons sugar
1 tablespoon plus 1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup butter or shortening, at room temperature
1 egg
1 cup buttermilk
1. Heat oven to 400 degrees. Grease a 10-inch cast-iron skillet or 8-inch-square baking pan; place in oven to heat. Stir together the cornmeal, flour, sugar, baking powder and salt in a large bowl; cut in the butter with a pastry blender, two knives or your fingers until mixture is a coarse but even meal.
2. Beat together the egg and buttermilk; pour into cornmeal mixture. Stir firmly but briefly, scooping from the bottom, just until thoroughly blended. Pour mixture into heated pan; bake until top is lightly browned and corn bread shrinks from the sides of the pan, about 25 minutes.
Nutrition information
Per serving (for 16 squares): 113 calories, 35% of calories from fat, 4 g fat, 3 g saturated fat, 24 mg cholesterol, 16 g carbohydrates, 2 g protein, 185 mg sodium, 0 g fiber
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White and yellow cornmeal are similar in taste; butter lends corn bread a richer flavor, but shortening produces a lighter texture.
Traditional corn bread uses buttermilk, which gives both a tangy flavor and a mildly yeasty element that tends to lighten the bread.
Corn bread tastes best when baked in an old-fashioned cast-iron skillet, producing a beautiful, perfectly browned bottom crust.
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The bite of added chilies makes corn bread a perfect accompaniment for Southwestern entrees, chili or barbecued ribs.
Corn bread is best served fresh from the oven and still hot, but any leftovers can be reheated in a 350-degree oven until warm.
For a tasty snack, slice leftover corn bread squares crosswise, layer with cheese and microwave on high for 30 seconds or until the cheese is melted.
–B.H.